Hyderabadi Chicken Biryani


Hyderabadi Chicken Biryani
Prep Time: 20-30 minutes
Cook Time: 1 - 1 1/2 hours
Servings: 8


Chicken, cut into 1 inch pieces, 1 kilogram
Saffron (kesar), 8-10 strands
Milk, 1/2 cup
Oi, 3/4 cup
Onions, sliced, 3
Ginger paste., 1 teaspoon
Garlic paste, 1 teaspoon
Red chilli powder, 1 teaspoon
Salt, to taste
Fresh mint leaves, 1 cup
Coriander leaves, chopped, 1 cup
Lemon juice, 2 tablespoons
Green chillies, finely chopped, 3
Yogurt (Curd), 2 cups
Cloves, 7
Bay leaves, 2
Green cardamoms, 5
Cinnamon, 1 stick
Basmati rice, 500 grams
Ghee, 2 tablespoons
Water, as per requirement

Recipe by: Harsha Thottempudi
Recipe ID: 102831


This Hyderabadi biryani is definitely fit for the rich culture and royalty of India!


1. Soak the saffron strands in milk. Set aside. Heat some oil in a bowl and fry the onions till brown.

Add ginger paste, garlic paste, red chilli powder, salt, half of the mint , half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt, the oil in which onions are fried, and salt to the chicken. Mix well. Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and a little water and cook on medium heat till chicken is tender. Boil water in a another deep pan. Add cloves, bay leaves, cardamoms, and cinnamon. Add salt and rice. Cook till rice is one third done.

3. Add ghee.

4. Mix the tender chicken with the rice.

5. Add
 saffron-milk mixture and mix really well. Cover with a lid and and simmer for fifteen to twenty minutes.

6. Take the ready biryani into a big bowl. Add the remaining 
mint, and coriander leaves on the top as garnishing.

Serve hot!



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